Super Sunday Supper – Straight From The Pasta Maker

Feeds:: Posts; Comments

« It’s Strictly For The Birds! FAB FOTO FRIDAY

Cinco de Mayo – It’s Not Just Margaritas and Salsa »

Super Sunday Supper – Straight From The Pasta Maker

May 5, 2014 by pbenjay

For the past several days, I’ve been planning on making the Spring Pasta recipe I posted earlier this week. However every evening one thing or another prevented me from making it. And before you read any further, I still haven’t made it! BUT I did make another pasta dish utilizing seasonal vegetables.

I gave my husband a choice between a wok stir-fry of chicken and vegetables or pasta. He picked pasta probably thinking he might get an Arrabiata sauce and meatballs, NOT! I sent him to Fairway to buy some ingredients but being the non-cooking man/husband that he is, he didn’t put it together that what he bought would be what he ate.

This recipe comes directly from Barilla’s web site and after reading through it I knew it would be easy to make and hopefully tasty too. I’m telling you all this because I altered the recipe slightly and will explain along the way.

Rotini with Braised Fennel, Carrots & Scallions

Barilla’s Whole Grain Rotini with Braised Fennel, Carrots & Spring Onions

Ingredients

1 box Barilla Whole Grain Rotini (he forgot and bought regular)

4 TBS extra virgin olive oil

1 Clove garlic (I used 2 and could have used at least one more)

2 Fennel bulbs

1 Medium Carrot (he brought home a bag of small carrots) (I used several >1 medium carrot)

1 bunch of Scallions

1/2 cup of Parmigiano-Reggiano Cheese (I used all I had in the house but was somewhat short)

1 TBS Fennel fronds chopped (I used a lot of the fronds)

Directions

Bring a large pot of water to a boil

Sauté minced garlic in oil in a large skillet, until garlic turns slightly yellow, about 3 minutes ( I used a large braising pan)

Cut the fennel bulbs in half, then in thin slices – I cut the cores out first

Add to skillet, along with the carrot cut into roundels (rounds) about 1/8″ thick.

Braise for about 10 minutes, covered, over medium high.

Season with salt and black pepper; keep covered and cook through, stirring occasionally. I cooked longer judging when fennel was cooked and slightly softened. At this point I thought there would not be enough sauce so I added chicken broth or to keep it vegetarian, use vegetable broth.

Cook the pasta according to box directions

Stir the scallions cut on a bias 1/2″ long, cook an additional 3 minutes. I also added a shake or two of red pepper.

Once the pasta is done (I put aside a cup of the water) and drained, add it to the vegetables and toss to coat.

Stir in the grated cheese and the fronds.

We both thought the dish was tasty but it could have been more so! It needed the full amount of cheese and possibly more offered on the table. The red pepper gave it some zest and I think it would have been very bland and dry without the chicken broth. By the second helping we both said how delicious it was.